Chile Relleno Taco
A whole poblano charred, stuffed with quesillo, and fried in a cloud of capeado, then folded into a tortilla with brothy salsa roja spiked with chile de árbol. It is the Puebla comida corrida move — a taco wrapped around a chile relleno.
- Time
- 50 min
- Heat
- Yield
- 8 tacos
- Region
- Puebla
Ingredients
Chiles
Salsa roja
To build
Method
Char the poblanos over a flame until blackened all over, then steam them in a covered bowl so the skins slip off.
Char the tomatoes, árbol chiles, garlic, and onion on a comal, blend with salt, and simmer the salsa roja until slightly thickened.
Peel the poblanos, slit them open, remove the seeds, and stuff each with strips of queso Oaxaca; dust with flour.
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Whip the egg whites to stiff peaks, fold in the yolks with a pinch of salt, and heat the oil until a drop of batter sizzles.
Coat each chile in capeado and fry, spooning oil over the top, until puffed and golden on both sides.
Halve each relleno crosswise, lay a piece on a warm salsa-dipped tortilla, and finish with more salsa roja, crema, and onion.
Build the plate
